Bill Galarneau of Adams Point Winery did not plan to re-invent fruit wine, but his innovative approach to winemaking has resulted in a line of Tropical Fruit and Dessert wines that has re-kindled the fruit wine industry.
Like most home winemakers, Bill started making wine in the garage of his Adams Point home in Oakland, CA. When a neighbor asked if he could use some Persimmons from a backyard tree, he jumped at the chance to try something new. He was awarded a Best of Class gold Medal for his persimmon wine. This was followed by a chance purchase of mangoes and papaya at an outdoor market. The resulting Mango/Papaya blend became another Best of Class gold medal. A judge at the California State Fair described it as "A party in every glass." Now Bill was facing a new challenge. He had wine filling the garage, basement and every nook and cranny of his crawl space. He needed to get larger or smaller. He decided to get larger and opened his small winery in nearby Berkeley, CA.
A wine attains its ideal maturity when all of its components are balanced and offers a great aromatic complexity, not only on the nose but also resting on the palate with a persistence.
This doesn´t mean that a matured wine is necessarily an aged wine. No, rather a matured wine at its perfect drinking peak. Actually, it maybe the case in some wines that they should be consumed when young and fresh.